JEWISH COFFEE CAKE 
Cake:

1 yellow cake mix
1 large or small vanilla instant pudding
1/2 c. oil
1 c. water
4 eggs

Beat cake mix, pudding, oil, water, and eggs for 10 minutes. Grease and flour a 9 x 13 cake pan. Pour 1/2 of batter into the pan.

Topping:

1 c. brown sugar
2 tsp. cinnamon
1/2 c. chopped nuts

Sprinkle with 1/2 of the topping mixture, and then pour the rest of the batter into the pan. Sprinkle with the rest of the topping mixture.

Bake at 350°F for 1 hour. Cool 15 - 20 minutes before serving.

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